To make Jusselle syngle: take fresshe brothe of flesshe and sette
it on the fyre in a potte: do therto sage leves broken in two or in thre
peces and percely and colour thy brothe & than take egges and grated
brede & medle theym togyder: and whan the potte boyleth put the comande
to the brothe & salte it and styre it tyll it cruddes and whan it cruddeth
gadir it togyder with a scomer and alaye it with a lytell ale and salte
it and serue it.

To make Jusselle syngle: take fresh broth of flesh and set it on
the fire in a pot: do thereto sage leaves broken in two or three pieces
and parsley and colour your broth & then take eggs and grated bread
& mix them together: and when the pot boils put the comade to the broth
& salt it and stir it till it curds and when it curds gather it together
with a scummer and allay it with a little ale and salt it and serve it.

INGREDIENTS:

Broth - beef, pork, chicken, etc.

Sage leaves - minced

Parsley - minced

Eggs - beaten

Unseasoned white bread crumbs

Salt

Ale

DIRECTIONS:

Bring the broth to a boil; reduce heat. Add the sage leaves &
the parsley. Cook until the broth turns slightly green.

In a separate bowl or in a food processor or blender, combine the
eggs & bread crumbs into a smooth thick batter.

Return the broth to a boil; add the eggs & bread crumbs and stir
well. Cook at medium heat until the mixture thickens and is well blended.
Add a little ale & season to taste with salt. Serve.

Comade, comadore; also comand, comede, comedie - [Presumably
OF.] A delicacy of one kind or another; a filling for a pie, etc. (From
Middle
English Dictionary. University of Michigan Press.) <http://ets.umdl.umich.edu/m/med/>